工匠的觀點

How to Choose a Chef Knife part 2 by Sakai Ichimonji We discuss the most common Japanese Knife steels and the benefits of each steel type for your kitchen knives.

Sakai Ichimonji discusses how to choose a Chef knife. Starting with a brief description of the types and manufacturing process.

Sakai Ichimonji Craftsman , Watanabe-San . Takes us through the Kirameki range.

A brief introduction to the Japanese Gift Box

In this blog, Sakai Ichimonji takes a brief look at why Damascus Steel has become so popular in the Japanese Kitchen Knife community.

Sakai Ichimonji’s resident Knife Sharpener, Watanabe San, introduces us to the G Line Knives.

A review of the Ichimonji “Sazanami” Series by Sakai Ichimonji Craftsman Mr Watanabe.

這是一個關於惠特斯隆從Sakai Ichimonji Mitsuhide Spreener MR Watanabe先生的討論。

Sakai Ichimonji Mitsuhide Knife Skequer，Watanabe先生解釋了我們最受歡迎的線路，FV10（VG10）不銹鋼背後的鋼材。

看看傳統的日式“Montannen”範圍從Sakai Ichimonji Mitsuhide刀刀，Watanabe先生。